Bedienungsanleitung Cuisinart MSC-400 (Seite 4 von 32) (Englisch)

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Sausage Bites in

Mustard Wine Sauce

Preparing this dish is a breeze, and it will be

a hit every time – it is in the Test Kitchen!

Pair this with nice crusty bread and a favorite

bottle of wine. Your guests will love you.

Setting: Brown/Sauté

Makes 8 appetizer servings

24 ounces smoked chicken or turkey

sausage, cut on the diagonal into

½-inch slices

1 teaspoon olive oil

1 medium onion peeled, cut into

½-inch pieces

1½ cups dry white wine

¼ cup Dijon mustard

1 tablespoon chopped fresh parsley,

for garnish

1. Set the Multicooker to Brown/Sauté at

400°F. Cooking in three to four batches

(you don’t want to overcrowd the pot

or the sausage will not brown well),

add sausage to the cooking pot,

cooking each batch, until sausage is

nicely browned (about 4 to 5 minutes

per batch).

2. Once the sausages are browned,

return all to the pot and reduce the

heat to 350°F. Add the oil. Add the

onions and cook 10 to 12 minutes,

stirring occasionally, or until softened

and translucent.

3. Raise the heat again to 400°F and add

the wine. Bring the wine to a boil and

cook until reduced by about two thirds,

stirring occasionally.

4. Finally, reduce the heat to 300°F and

stir in the Dijon. Simmer, uncovered,

until sausages are completely coated

and sauce is slightly thickened, about

2 minutes.

5. Garnish with parsley and serve.

Nutritional information per serving:

Calories 189 (38% from fat) • carb. 8g • pro.13g

• fat 8g • sat. fat 0g • chol. 45mg • sod. 963mg

• calc. 26mg • fiber 1g

Vegetable Dumplings

Serve these healthy homemade dumplings

alongside a soy dipping sauce for a fun

hors d’oeuvre.

Settings: Brown/Sauté

Steam

Makes 16 dumplings

1 teaspoon grapeseed oil

3 ounces shiitake mushrooms, diced

¼ cup shredded carrot

¼ cup diced red bell pepper

¼ cup shredded napa cabbage

1½ teaspoons finely chopped scallion

1 teaspoon finely chopped ginger

1½ teaspoons soy sauce, reduced

sodium, plus more for serving

1 teaspoon toasted sesame oil

½ teaspoon fish sauce

¾ teaspoon rice vinegar

nonstick cooking spray

16 wonton wrappers

1 quart water for steaming, plus more

for assembling dumplings

1. Put the oil into the cooking pot of the

Multicooker set to Brown/Sauté at

400°F. Add the mushrooms, carrot,

pepper and cabbage and cook for 1 to

1½ minutes to soften slightly.

2. Stir in the scallion and ginger and cook

until fragrant, 30 seconds. Add the soy

sauce, sesame oil, fish sauce and

vinegar and cook about 1 minute

longer, until liquid is absorbed. Transfer

filling to a bowl and set aside to cool

slightly.

3. Carefully clean out cooking pot and

return to base of unit. Lightly coat the

steaming rack with nonstick cooking

spray and put 1 quart of water into the

cooking pot of the Multicooker fitted

with the rack.

4. Set up your work station with a small

bowl of water and a pastry brush, large

plate or cutting board, wonton

wrappers, and wonton filling. Working

with 3 to 6 wonton wrappers at a time,

place 1 heaping teaspoon of filling in

the middle of each wrapper. Brush the

edges of the wrappers with water and

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